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Monday, January 19, 2009

Risotto is my favorite thing to cook. I have many risotto recipes in this blog, and love playing with new flavors.

Last week I made a Mushroom-Potato-Smoked Gouda Chowder that I originally found in Elly's blog. I loved the flavors so much that I decided to use them as my inspiration for tonight's risotto - Mushroom Risotto with Bacon and Smoked Gouda. This recipe is my own creation.

Ingredients

2 slices bacon; I used applewood smoked bacon

1 tbsp evoo

1 sm onion, diced

3-4 cloves garlic, minced

2 cups assorted mushrooms, chopped; I used baby bellas and shiitakes

1 cup arborio rice

1/3 cup dry white wine

4 cups low sodium chicken broth

Salt and pepper

Approximately 1/2 c shredded smoked Gouda cheese

Directions

Heat a large sauce/saute pan.

Add bacon and cook until crisp.

Remove bacon from pan and remove all but 1 tbsp of the grease.

Add 1 tbsp evoo to the pan.

Add onions and garlic, saute for 1 min.

Add mushrooms, saute 1 min.

At this point the bottom of my pan was really brown, so I decided to deglaze it before adding the rice. I deglazed it with about 2 tbsp white wine.

Add rice and stir to coat.

Add the rest of the white wine and stir until absorbed.

Add warm broth, 1-2 ladles at a time, stirring until absorbed. Continue adding broth until the rice is tender, but not mushy. This process of adding the broth takes me anywhere from 17-25 minutes.

Season with salt and pepper if desired.

Add cheese and stir. Serve immediately.

Surprisingly, even though there is so much sodium in the bacon, I still needed to add some salt to brighten up the overall flavor of the risotto a bit.

Bacony goodness!!! If you love bacon (and I don't know how you can't) and risotto, you will love this dish.

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